Anonymous Modernist 18056

I had the same problem as the OP. I used a steamer basket as a trivet, and cooked at high pressure for two hours. The water touched maybe 1/4" of the bottom of the jar. My result was extremely bitter and inedible garlic. No other way to describe it other than burned. I'm going to cut the cooking time in half today and see what happens. My PC is a Fagor Rapid Express 10.5L.